Beef-Broccoli Stir-Fry

Beef-Broccoli Stir-Fry Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Serve up this 20-minute Beef-Broccoli Stir-Fry that is equally healthy and hearty.   

Yield:

4 servings (serving size: about 1 1/3 cups beef mixture and 1/2 cup rice)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 476
Fat 12.9 g
Satfat 2.4 g
Monofat 6.3 g
Polyfat 2.3 g
Protein 32.1 g
Carbohydrate 52 g
Fiber 2.5 g
Cholesterol 48 mg
Iron 4.2 mg
Sodium 523 mg
Calcium 71 mg

Ingredients

2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
2 tablespoons dry sherry, divided
2 tablespoons lower-sodium soy sauce, divided
1 teaspoon sugar
1 pound boneless sirloin steak, cut diagonally across grain into thin slices
1/2 cup lower-sodium beef broth
1 tablespoon cornstarch
1 tablespoon hoisin sauce
1 teaspoon Sriracha (hot chile sauce) or 1/2 teaspoon crushed red pepper
2 tablespoons canola oil, divided
1 tablespoon bottled ground fresh ginger
2 teaspoons minced garlic
4 cups prechopped broccoli florets
1/4 cup water
1/3 cup sliced green onions

Preparation

1. Cook rice according to directions.

2. While rice cooks, combine 1 tablespoon sherry, 1 tablespoon soy sauce, sugar, and beef. Stir together 1 tablespoon sherry, 1 tablespoon soy sauce, broth, cornstarch, hoisin, and Sriracha.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef mixture; sauté 3 minutes or until browned. Remove beef from pan. Add remaining 1 tablespoon oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cook 1 minute. Add onions; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve beef mixture over rice.

David Bonom,

Cooking Light

March 2011
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